Not so gluten free freezer burritos

Not all of my family is gluten free. I have a 21 year old & almost 14 year old at home. Today we made freezer breakfast burritos. You could do this GF at a higher expense. Lets break it down:

$4.99 40 tortillas Costco

$6.00 2 lbs hamburger seasoned (cheaper than pork) 

$3.60 2 dozen eggs Costco

$1.99 generic tater tots Safeway

-------

$15.58 approx

Optional 1 cup ketchup & cheese

So basically 40 burritos at $ .41 each! Suck that McDonalds!  

So I threw the tots in the oven for 20 minutes. Meanwhile I browned the hamburger. Pork would be good as would bacon, but I have a ton of elk burger in the freezer, so CHEAP! I threw 2 dozen eggs in the blender (12 at a time) and put them in a big electric skillet. 

Season the meat how you want. I added granulated garlic, italian seasoning, seasoning salt, cayenne pepper & red pepper flakes because the boys like spicy! 

Find a huge bowl. I do love my Tupperware "that's a bowl" 42oz bowl. Anyway, put the tots in first, chop them with a spatula to make them into potato bits. Add eggs & meat. Stir and chop with a big spoon. I added a cup of ketchup (optional) 

Lay out the tortilla, add a scoop of mixture, sprinkle cheese (optional) roll it up & wrap in plastic wrap. We stored them in gallon zip bags. 

I will let you know the cooking time after we practice. I told the boys to unwrap the plastic, wrap in a paper towel & microwave 45 sec, flip & another 45 sec. I will let you know exactly in the next couple of days. Really if you consider a box of cereal at $4 each hold just 4-5 bowls, this is cheaper and healthier than Capt Crunch!

Mixture

Laying in shell

 

Nolan, burrito master!

Jeny's hearty potato casserole

Ok, really this should be Grandma Ginny's casserole. She gave me the base of the recipe as a side dish of potatoes, cream soup, sour cream & cheese. I adapted it into a main course, and then again GF.

It originally called for Campbell's cream of asparagus & potato soups, but they are loaded with wheat.

Again, I make massive amounts of food, but as you will see in the last photo, 3 teenage boys do a lot of damage! I was hoping this would make dinner for 2 nights. :-/ You can use whatever meat you want, but I always make this after Easter to use up all the leftover ham. I have also used crumbled bacon.

1 cup Bear Creek Cheddar Broccoli soup mix
3 cups milk
2 packages frozen shred hash browns thawed (Safeway brand is GF)
1 24oz container sour cream
3 cups shredded cheddar cheese
4 cups broccoli cut small (fresh or frozen)
1 bunch green onions diced (inc green)
1 lb cooked meat of your choice cut small
Garlic to your hearts desire
Salt & pepper to taste

Boil 3 cups of milk & add 1 cup soup mix. Whisk to blend. It only takes a couple of minutes to thicken up. This is not the recipe on the package. I cooked it this way to be the consistency of a couple of cans of cream soups with milk. 

Place your thawed hash browns in a huge bowl. I mean huge! Add soup & toss really well. I use my trusty ikea salad spoons or you could use a couple of pasta spoons. 

Add all other ingredients 1 at a time, mixing after each ingredient. Transfer into an oversized casserole dish & pat it down to pack it all in there. 

Cook at 400° for 40 minutes. My family likes to add Frank's RedHot (I put that **** on everything!)

Major comfort food, very hearty and super easy. I did quickly pack the little bit of leftovers into individual servings to take in my lunches.